Teardrops n Tiny Travel Trailers

I got an old Griswold waffle iron from my Mother in law. I have it all cleaned up and ready for seasoning. I have read a few threads that waffle irons need to be seasoned real well or you can't get them out. Do I need to do anything differently then for a skillet? Like a second seasoning right after the first?
Here are a couple of pictures of the pieces ready for seasoning.

Woodbutcher:
Wow, nice iron. How did you clean it? Looks like you'll be starting from scratch, so, the more it's seasoned the better. I'd be doing it every chance you get. You can't overseason cast iron.
Tom

I go with at least two coats of seasonimg before putting a waffle iron into service.
Even with a nice seasoning, I coat the inside of the iron with olive oil spray right before pouring in my first batter...

It was in pretty good shape when I got it. Some surface rust but no scale. I used the wire brush on my bench grinder. Then hit the hard to reach spots with some cloth sandpaper . Then I used some vinegar and steel wool and scoured it down. Washes it good with SOS pads, rinsed and dried it in the oven. Just put some vegitable oil on it and will let it sit a day or so before baking it in the oven. Can I just re oil and do it over
second time in the oven the next day?

Yes Sir!!

Dean in Eureka, CA wrote:I go with at least two coats of seasonimg before putting a waffle iron into service.
Even with a nice seasoning, I coat the inside of the iron with olive oil spray right before pouring in my first batter...

Dean, I tries PAM (EVOO) oil spray last time I seasoned my waffle iron.

This was the first time after my electrolysis project.

I seasoned it twice (like you) and it worked fine. I always shoot the hot (325deg) iron with PAM Veg. oil just before I cook a batch.

Seem to work fine. The waffle drop right out.

Thanks, It goes in the Oven in the morning.....waffles by the weekend maybe?

Well I seasoned it a second time and it came out great. So Sunday my wife had the trusty 1950's era electric cast iron waffle iron out. So I took some batter and gave the new/old iron a try on the stove. First one I didn't have enough batter in and it didn't work. So the dogs joined us for waffles. Here is the second one. I sprayed it with cooking spray and heated it before adding the batter. It came out OK but I think I had to much heat.



How do you know when it's hot enough and when to flip it over?

I don't think you had too much heat at all...I like them like that...congrats on a spectacular waffle! excellent flowage too! Just my opinion, but right as the spray you put on starts to smoke, dump the batter, if it hisses...it's Ok Kinda fun huh? Doug

Send me some!

What time is breakfast???

Woodbutcher wrote:
How do you know when it's hot enough and when to flip it over?

WB, I usually let it cook for 2-2.5 minutes and then check the color. If it is "browned", it's time to flip it. If not, cook it some more.

It took me a while to get a feel for the cooking time. I usually try to keep the temp about 300-325 if possible, to drive out the moisture and get the right "golden brown" without burning the waffle.

I'm still learning but I'm getting there.

Drug out the waffle iron Sunday A.M. and fixed old what's her name breakfast. The 1st waffle seemed to take forever. Starting with a cold iron you can't rely on just time for the first couple. I noticed that the 3rd one seemed to take no time at all. The iron was to temp and all came out beautiful. Some just took longer.

A note:

I put a dash of cinnamon nutmeg and all spice in the batter with just a tablespoon of brown sugar. They were out of this world good.

Thanks for the tips guys. I did wait on the second one for a little smoke then dumped the batter. Seemed to work out OK. So I must have been on the right track. I'll keep practicing. The dogs get the spoils so there are no losers here. I will make breakfast for anyone that shows up. But you must be patient and not very particular about quality!